Low lactose zabadi [diafiltration]
1993
Khorshid, M.A. | Saada, M.Y. | Khalil, S.A. (National Research Centre, Dokki, Cairo (Egypt). Dairy and Food Technology Dept.) | Mahran, G.A. | Hofi, M.A.
Diafiltration operations were used for the production of diafiltered retentate of low lactose content. Hence, the production of zabadi from diafiltered retentate diluted with water yields low lactose zabadi. Furthermore, Maxilact enzyme was used for the manufacture of low lactose zabadi from buffalo's milk. Zabadi made from diafiltered retentate or hydrolyzed milk fresh after 7, 15 and 21 days of storage at 6 degree Celsius more or less 2 degree Celsius was analysed chemically and organoleptically. Zabadi from retentate diluted with water or skim milk contained low lactose and the lactose/protein ratio decreased 10-fold in the control zabadi. The use of Maxilact enzyme (lactase) for treating milk improved the quality of the resultant zabadi and yielded a product suitable for individuals suffering from lactose intolerance.
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Эту запись предоставил University of Liège